Robin checks out her blueberry bushes, hoping for a fruitful harvest.

“I grew up in a family that didn’t have a lot of interest in cooking, so my brothers and I had to learn on our own,” confides Robin Lincoln of Rosemont, Pennsylvania. “A junior cookbook was one of my most treasured possessions.

“Nowadays, my husband Linc and I have four children who are all good cooks, and we love sharing new dishes with one another. When we get together, we turn out wonderful and memorable meals. The kids like to experiment and try new dishes. I really think we were all born with our love of cooking. It is a joy for me to share this hobby with our children.

“This Rolled Stuffed Flank Steak is tender and easy to prepare…and even easier the second time around when you know what you are doing! When my family was at home for dinner nightly, I served this almost once a week.

“Once when we were at the lake at our family summer home, I had to throw a London Broil on the grill in addition to the flank steak because the guest list had increased and that’s all that was available in the grocery store. When we sat down to dinner, the flank steak was gone immediately…and those who came to the table later wanted to know if there was any more of that. It disappears fast!”

Rolled Stuffed Flank Steak Tenderette

Robin says, “Do NOT use ready-made stuffing mix or bagged bread cubes.” The homemade stuffing really does make a delicious difference.

• 11/2-2 lbs. flank steak
• 2 TB seasoned meat tenderizer (or 1 Cup Italian salad dressing—2 TB. ITALIAN DRESSING BASE mixed with 2/3 Cup vegetable oil and 1/3 Cup white vinegar)
• 2 Cups stuffing
• cotton string/twine or metal skewers

Stuffing

• 2 Cups dried bread cubes (use regular white sliced sandwich bread, cubed and air dried—1 slice equals roughly 1/4 Cup crumbs)
• 1 TB. chopped onion
• 2-3 TB. chopped fresh celery leaves (from the tops of the celery stalks)
• 2 TB. chopped fresh parsley
• 1 TB. melted butter
• 1 tsp. POULTRY SEASONING
• 1/2 tsp. GRANULATED GARLIC POWDER
• salt and PEPPER to taste
• 1 TB. hot water to moisten

Combine the stuffing ingredients in a bowl. Pound the steak with a mallet on both sides to tenderize and flatten. Sprinkle the meat with tenderizer on both sides, coating evenly. Do not add salt. If you prefer not to use meat tenderizer, which we do not sell at Penzeys Spices, Italian salad dressing makes a flavorful tenderizer as well. After pounding the steak, place it in a 9x13” pan and pour the dressing over, turning to coat. Either way, cover and let stand for 1 hour at room temperature. If you plan on marinating the steak longer, refrigerate. When you are ready to cook, cut three long pieces of cooking twine. Lay them on the work surface and place the steak on top lengthwise so the strings protrude from both sides. Spread with stuffing. Roll up like a jellyroll. Tie or skewer securely, making sure as little stuffing is visible as possible. Grill over direct and indirect coals for about 40 minutes, rotating often for a rich brown coat and a pink center. OR...If you don’t have a grill, roast in the oven on a V-shaped rack in a shallow pan at 425° for 40-50 minutes. Let the meat rest before slicing.

Nutritional Information: Serving Size 6 ounces (163g); Calories 320; Calories from fat 90; Total fat 10g; Cholesterol 45mg; Sodium 1540mg; Carbohydrate 27g; Dietary Fiber 2g.